The Nomo group, with restaurants in Barcelona, Madrid, and the Costa Brava, marks 15 years of success and joy by staying true to Japanese cuisine and presenting it in a distinctive style. Three limited edition sushi trays were created by Pilar García-Ferrer, an architect and collage specialist, who captures three defining moments in the brand’s history as art.
One of the pivotal stories in Grupo Nomo’s timeline was a phone call between the Molina-Martell brothers that redirected their path. More than a decade and a half has passed since that conversation. In 2007, Nomo Gràcia opened, signaling the birth of a history of accessible, high-quality Japanese dining that would shape the group’s future.
Each Pils Ferrer x Nomo tray holds 26 pieces of sushi crafted by Naoyuki Haginoya, the group’s gastronomy director since the project began. He curated a collection of nigiris and makis that best represented each chapter of the brand’s evolution.
London Calling stands as the inaugural concept, commemorating the moment Juan, who was living in London, connected with his brothers-in-law Borja and Ramón Jiménez over a new Japanese takeaway idea he discovered there. A natural entrepreneur, Borja embraced the concept, which led to the opening of the first Nomo restaurant in Barcelona’s Gràcia district. The tray, designed with a striking Pils Ferrer motif, includes some of the most iconic pieces from 2007 to 2012, such as the Orange Roll with salmon, papaya, and flying fish roe, and the Spicy Tuna Roll featuring tuna with spicy mayo. Other offerings include Alaskan salmon with honey and walnuts, and a brie cheese nigiri. This early lineup illustrates how Naoyuki Haginoya fused Japanese culinary richness with local ingredients and flavors from the outset.
The Time is Nao tray honors chef Naoyuki Haginoya, a central figure in the project, and echoes the family’s enduring connection to Japan and gastronomy. The illustration blends elements of Japanese architecture with various fish cuts, showcasing some of the hallmark pieces from 2013 to 2018. Notable maki include the Double Tuna Roll and the Alaska Ebi Furai Roll, featuring tuna with avocado coated in tuna, Alaskan salmon in panko, and shrimp with tartar sauce. Nigiris such as flaming bull and truffle butter highlight the chef’s artistry and the continued commitment to craftsmanship and technique.
For the Barcelona n Roll tray, Pils Ferrer offers a personal reflection on Grupo Nomo’s dedication to delivery and the later launch of Nomomoto in 2011, a venue dedicated entirely to takeaway and home delivery across Barcelona and Madrid, with a focus on Japanese cooking. The collection captures pieces from 2018 and 2023, including the Hokkai Pepper Roll with scallops and avocado tempura with Norwegian salmon, the Torotaku Roll with spicy sauce and crispy onions, scallions, turnips, and peppers. Specialty nigiris such as white shrimp Gunkan with egg yolk or nori seaweed mayonnaise, along with butter nigiri and kimchi sauce, demonstrate the evolution of the brand’s takeout concept and its ongoing experimentation with textures and flavors.
Pils Ferrer x Nomo’s new sushi trays, crafted in limited numbers, will see a total production of 1,200 units, with 400 of each design. They will be available for purchase starting March 1 until Nomomoto completes its current run.